Put the peppercorns in a frying pan, heat it (without oil or any other things) until the pepper starts to smell, remove it from the stove immediately, put the pepper in a mortar and grind it.

Voila, best tasting szechuan pepper ever :)

Cut the spare ribs into single ribs, mix all the ingredients and marinate the cutted ribs into it for several hours, best is, over night in a fridge.

Roast the ribs on a grill or bake them in an oven for about 20 minutes.

Best served with........

The Red Sauce

125 g plain white sugar

3-4 TS Sambal Olek

125 ml water

125 ml chinese vinegar, black and sweet, chinkiang brand

1 ts salt

1 TS tomato puree

You can replace the chinese vinegar with usual vinegar made from wine, but the chinese one just tastes much better. Chinkiang brand should be available in most Asia shops.

Put a pot on the stove, add sugar, salt, sambal olek, heat the mix, stir a lot, until it becomes more liquid (not until it burns), add water and vinegar, tomato purree, stir for one or two minutes, then turn off the stove and let the sauce cook for another minute, then remove it from the stove.

In Germany there are two styles how to make potato salad, north and south style.

The northern style is a salad serverd cold, with pork saussage, cucumber, egg and mayonaise.

The southern style is served cold or warm, with broth, onions and ham.

Here is a recipe for the northern style potato salad from my mother, which is the best recipe in the world (of course!):

For 3-4 persons.

750-800 gramm waxy potatos

salt, pepper, vinegar

3 boiled eggs

a small piece of pork saussage (Bologna saussage)

1 gherkin

Mayonaise or a salad sauce with lower fat

Cook the potatos, peel them, let them cool down, then cut them into thin slices.

Add a bit of salt, pepper and vinegar, mix a bit, then let them sit for a few hours inside a bowl (cover it with a lid or plastic foil).

Boil the eggs for 15-20 minutes, peel them, cut them into cubes, cut the pork saussage into cubes, same with the gherkin, add that to the sliced potatos, mix well, add mayonaise, mix again and let it sit at a cool place, even inside a fridge for a few more hours. Cover it with a lid or plastic foil.

How much mayonaise (salad sauce) to add? Only that much that everything is slightly coated with mayonaise and the salad is not too dry. You don't want a bowl full of mayonaise with a few potao slices and gherkins in it, so don't overdo it.

Over here you can buy the beans in a glass, around 450-500g, where they are filled in and preserved with water.

Clean the spring onions, cut off most of the green parts and the roots, cut them into small slices.

Heat 4 or 5 tablespoons of the peanut oil in a small pot, and, when it is hot, add the sliced spring onions and step away from the cooker, because the still wet spring onions will stir up the hot oil inside the pot.

Turn down temperature, let it cook for 1 minute, then remove it from the stove.

That is your home made spring onion oil now.

Put your Wok, pan, or even pot on the stove, add 1-2 Tablespoons of peanut oil, let it heat up, then add the beans (without the liquid, of course).

Keep them in motion with a wooden spoon, don't let them burn, and do that for 3-5 minutes.

Then add some salt and pepper, up to what you want, even chili, if needed, and 1/2 ts of sugar. Add like a cup of water too, reduce heat and let it simmer for 10 minutes.

After that, add the spring onion oil, including the spring onions, stir and let it cook for one or two minutes again.

When done, serve and eat it with no additions like rice or bread or whatever.